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Terri’s Chicken Lettuce Wraps like P.F. Changs

We served these with leftover fried rice and egg drop soup.
Servings: 6 wraps or so
Author: Kelly the Kitchen Kop


  • 2 Tablespoons Sesame oil
  • 2-3 cloves crushed garlic
  • 1 Tablespoon fresh ginger finely chopped
  • Celery-about 2 ribs chopped
  • 4 ounces cooked chicken preferably pasture-raised chicken, cut up small
  • 1/2 can sliced water chestnuts chopped (optional)
  • Crushed red pepper to taste
  • 2 Tablespoons fermented soy sauce
  • 1 Tablespoon balsamic glaze, balsamic vinegar, or rice wine vinegar
  • 8 or more crispy almonds chopped
  • 4 green onion chopped


  • Saute garlic and ginger in sesame oil for a minute or so, then add the other ingredients (all except the green onion and almonds) and cook everything until hot.  To serve, place 2 Tablespoons of the mixture in a cold romaine leaf or red leaf lettuce. Add green onions and almonds on top.
    Serve with buttered rice or fried rice on the side for those who are not eating low-carb.
    My note:  We use organic lettuce and can’t wait to get it from our garden again this summer!  The Romaine leaves aren’t as easy to roll up and eat, so I tossed it in a bowl like a salad. If you like extra sauce, you could mix up a little more fermented soy sauce and balsamic glaze.